Chocolate-Zucchini Cake recipes - Dessert recipes

Author: James Gossard

Zuchinni Pineapple Cake
Chocolate-Zucchini Cake
Zucchini Pineapple Muffins
Zucchini Pineapple Canning Recipe
How to make zucchini pineapple cake recipe?
What is the best recipe for a zucchini cake?
How do you make a zucchini and pineapple Bundt pan?
What is the best way to cook zucchini and pineapple bread?

Zuchinni Pineapple Cake

Step back in time with this vintage Zucchini Pineapple Cake (VRP 098) recipe. Read this recipe card's history and view other recipes at the Vintage Recipe Project.
Provided by: Vintage Recipe Project
Yields: 0 servings
Number of ingredients: 12

Ingredients:

How to cook:

Beat eggs until fluffy.
Add sugar, vanilla, oil & zucchini.
Blend well.
Add dry ingredients & mix well.
Stir in pineapple, raisins & nut meats.
Bake in large greased & floured loaf pan or two small loaf pans.
Bake at 325° for 1 hr.

Notes: Zucchini Pineapple Cake, Stir the dry ingredients into the wet and mix until well combined. Pour the batter into a bundt pan coated with nonstick cooking spray. Bake for about 40 minutes and …

Honey Pineapple Upside Down Cake

Get more ideas and tips from our Test Kitchen: http://bit.ly/1lazqRfMake a moist and delicious pineapple upside down cake for a truly impressive dessert.

Sunshine Pineapple Cake

Sunshine Pineapple Cake | Fast and Easy | Sheltering In PlacePlease visit out Facebook page and follow us. Sheltering In PlacePlease visit out Facebook …

Chocolate-Zucchini Cake

One of the most popular vegetables of the summer is zucchini, turning up as cheesy casseroles, fried appetizers, and warm breads. Go one step further and make this chocolate cake, guaranteed to become your go-to recipe for birthday celebrations, potlucks, and simple weeknight desserts. This impressive yet easy-to-make cake got rave reviews in our Test Kitchen and quickly developed a cult following. It's packed with plenty of green stuff (two medium zucchini), but your family will be too distracted by the chocolate flavor and the nutty brown butter frosting to notice that they are eating vegetables. For optimal texture, shred the zucchini on the large holes of a box grater. A tasty frosting is the crowning touch on a cake, and this Brown Butter-Pistachio Frosting has just the right sweet-salty balance to partner with the deep chocolate cake. Browning butter is a French cooking technique that, when used, can take a recipe from good to fabulous.
Provided by: Anna Theoktisto
Total time: 200 minutes
Yields: 12 servings
Number of ingredients: 19

Ingredients:

2 cups granulated sugar
1/2 cup unsalted butter, softened
1/2 cup canola oil
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup sour cream
2 1/2 cups grated zucchini (from 2 medium [6 oz. each] zucchini)
1 cup semisweet chocolate chips
1/2 cup unsalted butter
1 (8-oz.) pkg. cream cheese, at room temperature
4 cups unsifted powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
8 tablespoons roasted salted pistachios, finely chopped, divided

How to cook:

Prepare the cake: Preheat oven to 325°F. Spray a 13- x 9-inch baking pan with baking spray. Beat sugar, butter, oil, and vanilla with an electric mixer on high speed until fluffy, about 2 minutes. Add eggs; beat until incorporated, about 15 seconds.
Stir together flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating well on low speed after each addition. Stir in zucchini and chocolate chips. Pour into prepared pan; smooth top with a spatula.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Remove from oven; cool completely in pan, about 1 hour.
Prepare the frosting: Melt butter in a small saucepan over medium-high. Cook, stirring occasionally, until butter begins to brown, about 10 minutes. Remove from heat; pour into a heatproof glass bowl. Chill 1 hour.
Transfer solidified brown butter to bowl of a heavy-duty stand mixer fitted with a paddle attachment; beat on medium-high speed until creamy, about 30 seconds. Add cream cheese; beat on high speed until smooth, about 20 seconds. Reduce speed to low; gradually beat in powdered sugar, vanilla, and salt. Increase speed to high, and beat until fluffy, 2 minutes. Stir in 5 tablespoons of the pistachios.
Spread frosting over cake. Sprinkle with remaining 3 tablespoons pistachios.

Notes: Zucchini Carrot Cake with Pineapple Flowers, In a large bowl combine the eggs, kefir, oil, sugar and vanilla. Add flour mixture to the bowl. Mix until all incorporated. In a medium bowl combine the …

Zucchini Pineapple Muffins

These delicious muffins are the perfect way to use up your summer zucchini. Easy to make and always delicious!
Provided by: The Southern Lady Cooks
Total time: 54 minutes
Cook time: 40 minutes
Prep time: 14 minutes
Yields: 12 servings
Cuisine: American,southern
Number of ingredients: 12

Ingredients:

2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup butter or margarine or 2 sticks or 16 tablespoons (melted)
2 eggs
1 1/2 cups grated zucchini
1 (8 ounccan crushed pineapple (drained)
2 teaspoons vanilla extract
1 cup raisins or nuts (optional)

How to cook:

Mix flour, sugar, baking powder, allspice, nutmeg and salt in a large bowl with a whisk. Add eggs, butter, pineapple, zucchini and vanilla and mix well with a spoon. Fold in nuts or raisins.
Spray muffin tins and fill 3/4 full with muffin mixture. Bake in preheated 350 degree oven 35 to 40 minutes until brown on top. (Note: I used a large size muffin tins for large muffins and got 8 muffins. You will get 12 to 16 using the smaller tins depending on how full you fill them.)

Notes: ZUCCHINI PINEAPPLE MUFFINS, Mix flour, sugar, baking powder, allspice, nutmeg and salt in a large bowl with a whisk. Add eggs, butter, pineapple, zucchini and vanilla and mix well with a spoon. Fold in nuts or …

Zucchini Pineapple Canning Recipe

This Zucchini Pineapple canning recipe is one of my favorite ways to preserve the abundant crop of zucchini we get every year.
Total time: 50 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 4

Ingredients:

4 quarts of peeled (and seeded) zucchini
1 1/2 cup lemon juice
46 oz can of pineapple juice
3 cups sugar (this is not a necessary ingredient for safety and may be omitted or reduced.)

How to cook:

Wash and peel your zucchinis, making sure to peel all green off.
Cut your zucchinis lengthwise, use a spoon and scrape out seeds from the middle.
Cut peeled zucchini into ½-inch cubes or, shred for crushed zucchini pineapple.
Add to a large saucepan with the pineapple juice, lemon juice, and sugar (if using sugar).
Bring this mixture to a boil, uncovered, then reduce to a simmer.
Let zucchini pineapple simmer uncovered for 20 minutes.
Ladle hot zucchini and juice into hot clean jars.
Leave 2 cm (½ inch) headspace.
Get rid of air bubbles by running a butter knife through the jar.
Adjust headspace to about a half inch, and leave "pineapple chunks" covered with the juice.
Wipe jar rims clean with a clean washcloth or paper towel (they get sticky from the juice.)
Add your hot lid, and screw the cap to "finger tight".
Place jars in a water bath or steam canner.
Bring the water bath canner to a boil, then set a timer.
Process jars for 15 minutes for pints or half pint jars. Increase time as needed for your altitude.... I water-bath mine for 20 minutes because we are at 2-3K feet.

Notes: 10 Best Southern Pineapple Coconut Cake Recipes, toasted shredded coconut, coconut, cake mix, eggs, pineapple juice and 4 more Southern Coconut Cake Completely Delicious flavoring, cream …